Wednesday, October 7, 2009


oatmeal CC muffins (2)
When I made Quaker Oats’ Prize-Winning Oatmeal Chocolate Chip Muffins with Chocolate Streusel I thought there could never be another oatmeal cc muffin to get my top rating. But this one comes very close. Kari Farwell submitted this fabulous recipe to Allrecipes, and the readers rated it 4-1/2 stars. Even with my lower-fat, part whole-grain version, these muffins are still moist, tender, flavorful, full of chocolate chips, with a nice crunch from the walnuts and just a hint of spice from the cinnamon in the topping. Soaking the oats in the milk for 15 minutes before mixing the batter is a crucial step in developing the tender crumb and light texture of the muffin. You’ll get 12 standard-size muffins, and any that are left can be frozen and microwaved for a quick snack or treat. oatmeal CC muffins
Oatmeal Chocolate Chip Muffins
Adapted from Allrecipes
Rating: 9.5 out of 10

Printable Recipe
INGREDIENTS: 1-1/4 cups quick-cooking oats
1-1/4 cups milk (I used 3/4 cup milk + 1/2 cup lite sour cream)
1-1/4 cups all-purpose flour (I used Ultra-Grain)
4 tsp. baking powder
1 tsp. sea salt
1 cup semi-sweet chocolate chips
1 cup chopped pecans or walnuts, divided use
1 large egg
2 Tbsp. oil
1/2 cup applesauce
1 tsp. pure vanilla extract
3/4 cup packed brown sugar, divided use
1 tsp. cinnamon

oatmeal CC muffins (7)
1. Combine oats and milk in large bowl and allow to stand 15 minutes. Heat oven to 425F. Spray the wells of a 12-cup muffin tin with non-stick cooking spray.

2. Whisk together flour, baking powder, salt, chocolate chips and 1/2 cup nuts in medium bowl.

3. Beat egg, oil, applesauce, vanilla and 1/2 cup brown sugar into the oats and milk mixture. Add the dry ingredients, all at once, stirring just till barely combined, leaving a few lumps, if any. Do not overmix.

4. Fill each of the 12 muffin wells about 2/3 full. Sprinkle tops with the remaining brown sugar, nuts and cinnamon. Place muffin tin in oven and immediately reduce heat to 375F. Bake 17-20 minutes, or till a toothpick inserted near center returns almost clean. Cool in pans about 5 minutes, then turn out onto wire rack to finish cooling. Yield: 12 standard-size muffins
oatmeal CC muffins (6)
oatmeal CC muffins (8)


My Carolina Kitchen said...

Judy, what gorgeous muffins. The list of ingredients alone sound so good....oats, chocolate chips, pecan, applesauce, vanilla extract, cinnamon. This just might be your best muffin ever.

Donna-FFW said...

Your oatmeal muffins, Ive made them, are fantastic, now Ill have to try these.. and speaking of your muffins, I just sent my hubby off to the firehouse with yet another load of your devils food muffins(full fat version, however)

You truly are the muffin queen.

EVERYONE , try her muffins, you wont be disappointed!!

♥peachkins♥ said...

yummy muffins!

Queen B. said...

ok, i have NOT had breakfast looking at these pictures is quite painful !

Barbara Bakes said...

A topping really does make any muffin taste better. These look delicious!

MC said...

These are beautiful - I mean they look like something that should belong in a bakery window! I really want to try this

Valerina said...

Perfect, I love that melted chocolate chip in the middle just begging to be eaten! :)

Fresh Local and Best said...

I really appreciate that the recipe for these muffins is so healthy. This is a great guilt-free treat!

Lynda said...

Well, now I'll have to try these too- they look really delicious, Judy. Love the crunchy topping!

Linda said...

They look scrumptious! Great recipe and pictures!

teresa said...

it's breakfast time right now, and all i want, is one of your muffins!

Cinnamon-Girl Reeni♥ said...

These look really good, Judy. Love the tops. I can't remember ever making chocolate chip muffins. I'm inspired.

Debbie said...

Oh I can just imagine how good those would be with coffee. I'm keeping your recipe and giving it a try...

Katrina said...

These look de-lish. I love a little chocolate in well, just about anything. ;)
I have a somewhat similar recipe that also adds mashed bananas--really adds--number 1 for me--flavor and 2--moistness!
Have you been taking photography classes? ;)

Judy said...

Katrina, I like bananas in muffins too, but we never have any because we eat them all. I do have a great banana crunch muffin recipe coming up though. No, I haven't been taking photo classes, but I finally worked on my blog and got on Windows Live Writer. Their photo software is much better than Blogger's.

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Anonymous said...

oh no I have no apple sauce......can I leave it out or substitute?

Judy said...

Anonymous, Instead of 2 Tbsp. oil, use what the original recipe calls for, which is 1/2 cup of oil.

(You could also use 1/2 cup of mashed banana in place of the applesauce + the 2 Tbsp. oil.)